👩🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place 1/2 tablespoon of butter into each cup of a 12-cup muffin tin. Put the muffin tin into the preheated oven for 3-5 minutes, allowing the butter to melt and sizzle.
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2
In a medium bowl, whisk together the flour, granulated sugar, and salt. In a separate, larger bowl or a blender, combine the milk, eggs, and vanilla extract. Whisk or blend until well combined and slightly frothy.
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3
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are fine. Slowly whisk in the 4 tablespoons of melted butter.
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4
Carefully remove the hot muffin tin from the oven. Evenly distribute the batter among the 12 buttered muffin cups, filling each about two-thirds full.
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5
Return the muffin tin to the oven and bake for 15-20 minutes, or until the mini German pancakes are dramatically puffed, golden brown, and set in the center.
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6
Immediately remove from the oven. They will deflate slightly as they cool. Let them cool in the pan for 1-2 minutes, then gently loosen with a small spatula and transfer to a serving platter.
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7
Dust generously with powdered sugar and serve warm with your preferred toppings like fresh berries, maple syrup, or whipped cream.
💡 Notes
Ensure all cold ingredients (milk, eggs) are at room temperature for the best batter consistency and puff. Do not open the oven door during the initial baking phase to prevent deflation. Leftover pancakes can be stored in the fridge for 2-3 days or frozen for up to a month.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
9g
Total Fat
15g
Saturated Fat
8g
Carbs
28g
Fiber
1g
Sugar
5g
Sodium
280mg
Cholesterol
165mg
